This recipe is from our Mom’s 1946 Better Homes and Gardens Cook Book. The sauce is simple to make and brightens up the taste of this standby vegetable that’s so easy to grow in our Midwestern gardens. I use my double boiler more often than ever; it makes sauces like this almost foolproof. You can keep the sauce warm over the hot water off the burner or on low heat for a while before serving. If you don’t have one, you can use a heavy-bottomed saucepan, or a heatproof bowl over a saucepan of water.
Don’t limit this sauce to green beans, it’s also good over any green vegetable like broccoli or asparagus, and we also like it on baked fish. Try sprinkling it with chopped parsley or some sliced almonds.
Green Beans with Mustard Sauce
½ Teaspoon Dry Mustard
½ Teaspoon Flour
¼ Teaspoon Salt
2 Large Egg Yolks -- beaten
¾ Cup Milk -- scalded
2 Tablespoons Lemon Juice
3 Cups Green Beans -- hot
Mix mustard, flour and salt in top of double boiler; add egg yolks; beat well.
Slowly add hot milk; cook until thick. Add lemon juice.
Pour over green beans.
Per Serving: 58 Calories; 3g Fat (41.2% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.